There's tasty, healthy and eco-friendly food growing all around us, even in concrete jungles. All you need to do is pluck.
When foraging for food, bottlenose dolphins also find buddies.
Barking-based Company Drinks takes locals on foraging trips and directs its profits back into the community. The mission? To produce “something useful with and for each other.”
Chef Ashleigh Shanti of Asheville's Benne on Eagle uses black-eyed peas, plantains, collards, and peaches for a salad inspired by Appalachian soul food.
The cable television survivalist and amateur piss sommelier is in hot water for boiling and eating frogs he found in Rila National Park.
"I’ve learned a lot along the way. I have to have something to occupy my time, you know."
Some might consider morel mushrooms kind of magical, but they're not the kind of magic that makes you trip balls.
Increasing numbers of amateur Australian foragers are winding up in hospital after picking and eating their own.
“One woman contacted us and asked us to clear a huge patch of wild garlic. It was brilliant—she got her garden cleared for free, and we got to use a load of really great garlic.”